Recipe: Asian Seared Tuna with Sesame Noodles

Beautifully seared tuna on a bed of noodles, ready in just 10 minutes!

Tuna steaks are absolute rockstars seared in a pan with heavy doses of sesame seeds. Serve over fine egg noodles slathered in oyster and spring onion sauce and combine with baby pak choi for some healthy greens. The ginger and lemon give this dish a kick, finished with chilli oil to add some heat. If your tuna steaks are also on the small side, you can beef up the protein by adding a boiled egg.

Ingredients:

Two hard-boiled eggs, peeled and cut in half

1 pack of (baby or regular) pak choi. Slice the ends to get individual leaves, rinse well

2 nests of Sharwoods fine egg noodles

1 sachet of Blue Dragon’s Oyster and Spring Onion Stir Fry Sauce

2 fresh tuna steaks

1 chunk of ginger, peeled and diced

2 garlic cloves, minced

2-3 tablespoons of toasted white sesame seeds

Half a lemon

Method:

This dish cooks quick, so it’s important to get the timing right! You’ll need both a pan and a pot at the same time. I boiled my egg in advance and set it aside to cool before getting started. I also like to marinate my steaks with soya and coat with toasted sesame seeds, but this can also be done at the last minute, right before you chuck them into the pan.

Boil some water in a kettle and heat some olive or sesame oil in a frying pan. Now you’re ready.

Chuck in the egg noodles into your pot and pour over the boiling water, cook for 3 minutes.

While the noodles cook, add the ginger and garlic to the pan with the hot oil. If you like it hot, add some chopped fresh or dried chilies. Fry for 1-2 minutes and add the pak choi. Stir well.

When the noodles are ready, drain and add to the frying pan.

Mix in the sachet of oyster and spring onion sauce and about 1-2 tablespoons of toasted sesame.

Stir really well and let cook for 2-3 minutes on a medium heat.

Remove from pan and serve onto two plates.

Now in the same pan, turn up the heat and add some more oil. Once it’s sizzling, add the tuna steaks. Fry each side for about 1-2 minutes.

Remove from pan, slice in thin strips and squeeze over half a lemon.

To serve, set the tuna over the noodles and place half an egg on either side.

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About

Welcome! My name is Lara, I'm a millennial, and this right here is my blog. Basically, I use my skills from my past life as a researcher and passion for this life as a writer to bring you only the best in food, travel and lifestyle.

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